BUTTER MINTS
These creamy buttermints are smooth as silk and melt in your mouth! As a wife and mother of three youngsters, I treasure treats like these that come together quickly but taste terrific. -Bev Schloneger, Dalton, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 8 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring. , Form into balls by teaspoonfuls; flatten into patties, or roll between 2 pieces of waxed paper to 1/8-in. thickness. Cut mints into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 8mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTER MINTS
These heavenly nuggets are out of this world! Always a huge hit with everyone who tries them!
Provided by KKATT82
Categories Desserts Candy Recipes Mints
Time 55m
Yield 24
Number Of Ingredients 5
Steps:
- Butter a 10x15 inch jellyroll pan, and place in the refrigerator.
- In a heavy saucepan, combine the sugar, water, and butter. Bring to a boil over high heat. Stir occasionally with a wooden spoon. When the mixture starts to boil, reduce the heat to medium, cover, and cook for 3 minutes to allow the steam to wash the crystals that form on the insides of the pan. Uncover, and heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Remove from the heat, and stir in the peppermint oil and food coloring. Be sure to keep your face away from the steam as the odor is very strong. Pour into the chilled pan. Let stand undisturbed for several minutes.
- Use a rubber spatula to gently fold the edges of the hot candy into the center to soften. Continue folding until the candy is cool enough to pick up with your hands. Butter your fingers, and pack the candy into a ball. Begin stretching and pulling. Continue stretching and pulling until the the candy becomes porous and satiny, about 5 minutes.
- Pull the candy into a 1/2 inch thick rope, and cut into 1/2 inch pieces using greased scissors. Let the candy cool completely, then store in an airtight tin for at least 24 hours before serving.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 25 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 54.5 mg, Sugar 25 g
BUTTER MINTS
Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces, and let them dry. Then package handfuls in parchment-lined tins to give as holiday gifts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12h35m
Yield Makes 10 dozen
Number Of Ingredients 6
Steps:
- Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
- Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
- Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.
OLD-FASHIONED BUTTER MINTS RECIPE - (4.4/5)
Provided by Pagingdrstarling
Number Of Ingredients 6
Steps:
- To the bowl of stand mixer fitted with the paddle attachment, combine butter and salt and beat for 1 minute on medium-high speed. Add 3 1/4 cups confectioners' sugar, milk, peppermint, and beat on medium-low speed until a dough forms. If the dough seems wet, add additional confectioners' sugar until dough combines (I use 3 1/2 cups sugar). The dough will be crumbly but will come together when pinched and squeezed into a ball. Taste the batter. If you want a more intense mint flavor, add additional mint extract, to taste.* Be very careful how much mint you add; you cannot un-do this. I repeat, be very, very careful with how much you add. Even 1/8th teaspoon peppermint extract can change flavors, dramatically. Remove dough from the mixer, separate it into 1 to 4 smaller balls, and add one ball back into the mixer. Add the food coloring of your choice to the ball by squirting the droplets on top of the dough (careful when you turn on the mixer), and paddle on low speed until coloring is well-blended. Coloring will not blend completely into each and every speck of dough if examined extremely closely, but overall, mix until color is uniform. (I separated approximately two-thirds of the dough and made it green using about 15 drops green food coloring and made one-third of the dough red-pink by using about 7 drops red food coloring). Wash the mixing bowl and the paddle in between each color change and repeat until all the balls are colored. After the dough has been colored, either wrap it with plastic wrap and place it in an airtight container in the refrigerator to be rolled out later or roll it immediately. Place a golf-ball sized amount of dough in your hands and roll dough into long thin cylinders about 1 centimeter wide. Place cylinders on countertop and with a pizza cutter (or knife - be careful of your counter), slice cylinders into bite-sized pieces, approximately 1 centimeter long. Store mints in an airtight container in the refrigerator where they will keep for many weeks.
BUTTERCREAM MINTS
These are very decadent, but quite good and easy. I wouldn't eat them very often if I were dieting. The amount varies, as you can cut them to whatever size you like. When I made them they came out to about 60 pieces, so I'll use that number.
Provided by Marla Jones
Categories Candy
Time 25m
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Put butter, whipping cream, and salt into a pot and heat almost to a simmer, stirring often.
- Turn off burner.
- Add 3/4 tsp mint or peppermint extract and stir.
- At this point, you can also add the food coloring if you like, and also stir.
- Add 4 cups powdered sugar.
- Stir, then knead until smooth.
- Take small pieces and roll like a rope.
- Cut into bite-size pieces with clean pair of scissors.
Nutrition Facts : Calories 43.7, Fat 1.4, SaturatedFat 0.9, Cholesterol 4.1, Sodium 10.3, Carbohydrate 8, Sugar 7.8
BUTTER BEANS WITH BUTTER, MINT, AND LIME
Provided by Matt Lee
Categories Bean Vegetable Side Mint Lima Bean Summer Lime Juice Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Add butter beans and cook until tender, 9-12 minutes, depending on the size of the beans. Drain in a colander; shake colander several times to shed as much water as possible.
- Put butter in a large serving bowl, and pour warm butter beans on top. Toss beans with butter until all the butter is melted. Add lime juice and toss again to distribute. Fold in mint, season with salt and pepper, and scatter lime zest over the top. Serve immediately.
BUTTER MINT COFFEE BLEND
Make and share this Butter Mint Coffee Blend recipe from Food.com.
Provided by CoffeeB
Categories Beverages
Time 25m
Yield 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Combine the first 4 ingredients together in medium mixing bowl.
- Divide equally and pour into jars.
- Divide and layer instant coffee on top of each.
- Secure lid and attach instructions.
- Instructions:.
- Place mixture in a bowl and toss lightly.
- Spoon back into jar.
- Combine 1/4 cup mix with 2/3 cups boiling water.
- Stir until mixture dissolves.
Nutrition Facts : Calories 149.9, Fat 7.1, SaturatedFat 4.9, Cholesterol 20.7, Sodium 88.3, Carbohydrate 15.1, Sugar 12.8, Protein 6.5
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